Neimenggu Yao donkey meat

Guangrao County, Dongying City has a famous dish-Yaodonkey meat. Guangrao donkey meat has a long history. According to legend, in the second year of Jian Yan in the Southern Song Dynasty (1128), the main hall of Guan Di Temple in Le 'an was completed, and hundreds of officials gathered to congratulate him. Above the feast, there are many delicacies. The only dish of donkey meat is favored by people, and it is pushed as the crown of all kinds of flavors. In the 12th year of Tongzhi in Qing Dynasty (1873), Guangrao Yaodonkey meat was recommended by Cui Wanqing, a martial artist from eleven villages in the county, and was praised by the Ministry of War. Since then, the dish donkey meat has been served as the imperial dining room of the people's capital court, which has continued for many years. During the Guangxu period, Kang Youwei, the leader of the Seven Gentlemen in the Reform Movement of 1898, once went to Guangrao. After he tasted the dishes and donkey meat, he wrote poems: He lived in Beijing and rode a donkey, and the leftovers were cold and fragrant. I didn't know the beauty of donkey meat in those days, but it was fragrant. Since then, the reputation of Guangrao Yaodonkey meat has spread all over the country. Authentic Guangrao donkey meat comes from Cuijia butcher shop in the eleventh village of Guangrao County. Cui Jia has slaughtered for many years and accumulated rich experience in cooking donkey meat, and its production technology is also unique. First, cut the cleaned donkey meat into chunks, put it into a pot, add a proper amount of water and a certain proportion of old soup (the soup from cook the meat in the past), and put a cloth bag in the pot, which contains a dose of aromatic herbs. There are more than a dozen flavors such as angelica dahurica, star anise, nutmeg and clove. The dosage of the prescription is moderate, and the matching is exquisite. Some add fragrance, while others remove odor. Then, after three hours of rapid fire attack, measures to remove oil or add oil began to be taken depending on whether the meat was fat or thin. The fat meat is removed from the soup, and the thin meat is added with stock or oil, and the ratio of meat to oil is always controlled within a certain limit. At this time, only a thin layer of oil is left in the soup to cover the hot air, so it is not easy to transpiration. Then, the meat is pressed into the soup with stones and steamed for four or five hours with slow fire. The dish and donkey meat just out of the pot is purple, consistent inside and outside. The meat is hard but easy to chew, and the taste is rich but not greasy. Because the soup is mixed with traditional Chinese medicine, flies don't bite insects or go bad in summer. When eating, the horizontal knife breaks the silk, showing uniform meat quality, which makes people greedy. It is a rare delicacy to accompany meals or wine. Guangrao donkey meat has been passed down from generation to generation and has always maintained a good reputation.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)